|1 teaspoon||Vegetable oil|
|2||Cloves garlic; chopped|
|1 can||(14-oz) peeled whole tomatoes; or 4-6 fresh Roma tomatoes, peeled|
|6 ounces||New Mexico hot green chile; peeled, seeded, chopped|
|1 cup||White wine|
|1||Chicken bouillon cube; (or 1/2 cup strong chicken stock)|
|½ pounds||Medium shrimp; shelled|
|1 pinch||Saffron; (turmeric can be substituted, but the effect's not quite the same)|
|½ teaspoon||Dried oregano|
|½ teaspoon||Ground cumin|
|Pasta of your choice; ( I used bowties last night, but this would also work with capellini or rotini)|
|Fresh grated parmesan cheese; (for garnish)|
Thought I'd share this culinary bagatelle which I whipped up for dinner last night. Easy, nice steady warmth from the green chile, and very tasty! I've been tinkering with this recipe for a while, but don't have a name for it yet- any ideas?
N.B. This recipe can be made completely vegetarian by removing the shrimp and substituting vegetable bouillon for the chicken (or simply omitting it). Doug from BC could also add some tofu, but I don't think J.B. would go for that...
While preparing pasta to your liking: Crush or dice the canned tomatoes, reserving the juice. In a deep skillet or saucepan, heat the oil until hot; add the garlic and stir to saute. Add tomatoes, juice, and green chiles (if there is not much juice, add about ¼ cup water) and allow to simmer for about 5 minutes. Add the saffron, cumin, chicken bouillon and white wine. Bring to a boil, then reduce to a simmer for 5-10 minutes. Taste and add a little salt if necessary.
Add the shelled shrimp and oregano, stir to distribute, and cook just until shrimp are done, about 2 minutes. Arrange pasta in plates or bowls and top with the shrimp and sauce; sprinkle fresh-grated parmesan to taste.
Posted to CHILE-HEADS DIGEST by "Jonathan T. Smillie" <jsmillie@...> on Jan 08, 1999, converted by MM_Buster v2.0l.
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